Chicken Noodle Soup
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
8 to 10 servings
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Calories
321 kcal
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Course
Main Course
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Cuisine
American
Chicken Noodle Soup
Description
The recipe begins by sautéing butter, onion, carrots, celery, and garlic until the onion softens, building a fragrant vegetable base. Chicken breasts and bay leaves are added along with chicken stock to simmer until the chicken is cooked through. The chicken is removed briefly, chopped into bite-sized pieces, and returned to the pot. Black pepper and salt season the broth gently, maintaining balance without overwhelming the flavors.
Wide egg noodles are added last and simmered just until tender yet still a bit firm (al dente), ensuring the noodles do not become mushy as they often soften further while sitting. The bay leaves are discarded before serving to avoid bitterness. The soup is served garnished with fresh parsley which adds a subtle freshness.
The soup is versatile, allowing substitution of cooked or leftover chicken to save time. For meal prepping, it’s advisable to omit noodles until reheating to prevent over-softening. Additional flavoring variations include fresh herbs like dill or thyme, lemon juice, or grated parmesan, adapting the soup’s profile to taste or occasion.
Ingredients
- ¼ cup butter (57g)
- 1 onion diced
- 3 carrot peeled and chopped
- 3 celery chopped, ribs
- 4 garlic minced, cloves
- 2 pounds boneless skin-less chicken breasts (or chicken thighs) (900g)
- 2 bay leaf
- 8 cups chicken stock (2 quarts/1.92ml)
- ¼ teaspoon black pepper ground
- salt to taste
- 2 cups egg noodles 90g, wide
- parsley for garnish, chopped, fresh
Instructions
- In a large Dutch oven over medium heat, melt the butter. Add the onion, carrots, celery, and garlic. Cook, stirring frequently, until the onion starts to turn translucent, about 8 minutes.
- Add the chicken breasts and bay leaves. Pour in the stock. Bring to a simmer. Reduce the heat to medium-low and continue simmering, stirring occasionally, until the chicken is cooked through, about 20 minutes.
- Remove the chicken pieces and place on a tray to cool for a few minutes. Chop into bite-sized pieces. Return the chicken to the pot and stir in the black pepper. Taste and add 3/4 teaspoon salt or more to taste.
- Increase the heat to medium and stir in the noodles. Simmer, stirring occasionally, until the noodles are tender, about 5 to 8 minutes. Discard the bay leaves. Adjust seasoning if needed. Serve immediately, garnished with parsley, if desired.
Notes
- Cook noodles until tender but still firm to retain texture, as they soften further when sitting.
- Remove bay leaves before serving to prevent bitterness.
- Enhance flavor by adding fresh herbs like dill, rosemary, or thyme, or stir in lemon juice and zest near the end of cooking.
- For make-ahead meals, cook and store soup without noodles; add and cook noodles just before serving.
- Use shredded cooked or leftover chicken instead of raw to shorten cooking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8to 10 servings
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Calories | 321kcal | 16% |
| Carbohydrates | 19g | 6% |
| Protein | 32g | 64% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 103mg | 34% |
| Sodium | 540mg | 23% |
| Potassium | 801mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 4055IU | 81% |
| Vitamin C | 5mg | 6% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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